Sauteed Broccoli Rabe And Chorizo Food

SAUTEED BROCCOLI RABE

Steps:

• Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

SAUTEED BROCCOLI RABE

Steps:

• Fill large saucepan with water and bring to a rolling boil. Salt heavily. Add broccoli rabe. Cook for 30 seconds. Remove and plunge in cold ice bath for 10 seconds. Remove and pat dry.
• Heat olive oil and garlic in a large skillet until garlic begins to brown, about 2 minutes. Add broccoli rabe and stir quickly to cook. Lower heat and mix well allowing the broccoli and olive oil to cook together. Add chicken stock and cook until the stock is fully absorbed. Season with salt and pepper and serve.

SAUTéED BROCCOLI RABE

Steps:

• Chop 2 bunches broccoli rabe into 1-inch pieces. Cook in salted boiling water until crisp-tender, about 3 minutes. Drain well. Cook 4 smashed garlic cloves in 1/4 cup olive oil in a large skillet over medium-high heat, stirring, until golden, about 3 minutes. Add a pinch each of red pepper flakes and salt, then add the broccoli rabe; cook, stirring, until heated through, 2 to 3 minutes.
• The sauce for these meatballs is slightly chunky. For a smoother sauce, puree with an immersion blender.

SAUTEED BROCCOLI RABE

Steps:

• Bring water to boil in a 3.5 quart saucepan.
• Wash broccoli rabe and remove stems.
• Blanch greens in boiling water for two minutes, then drain and set aside.
• In the same saucepan, place the olive oil, garlic and shallots. Saute until garlic is transparent.
• Add the greens and salt. Saute for five minutes.

SAUTEED BROCCOLI RABE

Steps:

• Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.
• Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.

SICILIAN-STYLE BROCCOLI RABE

Steps:

• Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
• Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.